I made these pickled Hungarian peppers in late September and forgot about them in the fridge until now. The only variation from the recipe was the salt, which raises my concern, I can’t remember if I used Iodized or Sea salt. Two of the jars have not been opened since they were made. I opened the jar I had previously opened and they still smell fine, however it appears the lids have rusted a bit( picture included). Is there a reason for concern, or are they considered safe? Thanks!
by JebRC
1 Comment
My recipe for fridge pickled jalapenos has more vinegar (50:50 ratio with water) but since yours has been in the fridge the whole time, they should be okay (especially since you made them a few weeks ago). There would be visible signs of spoilage.
If you are using standard canning jars, you might want to get some plastic lids for your fridge pickles (I find the acid does eat away at canning lids). A bit of rust around the edge is fine but much more than that, pin holes can develop which might allow possible bacteria growth.